VANILLA SALMON WITH WILD MUSHROOM FRICASSEE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Vanilla Salmon With Wild Mushroom Fricassee image

Make and share this Vanilla Salmon With Wild Mushroom Fricassee recipe from Food.com.

Provided by dojemi

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

4 (5 ounce) boneless skinless salmon fillets
1 vanilla bean, split open
olive oil, as needed
4 tablespoons unsalted butter
1/4 cup thinly sliced chanterelle mushroom
1/4 cup thinly sliced shiitake mushroom
1/4 cup thinly sliced cremini mushroom
1 bunch large asparagus
salt and pepper, as needed
1 (750 ml) bottle merlot
1 cup port wine
2 ounces unsalted butter, chilled
olive oil, as needed

Steps:

  • Preheat the grill to 375°F.
  • Place the salmon in a mixing bowl with the vanilla bean and olive oil.
  • Marinate for 1 hour under refrigeration.
  • Season with salt and pepper.
  • When ready, grill the salmon for 4 minutes on each side.
  • In a large skillet, melt the butter over medium heat.
  • For the mushroom fricassee:.
  • Add the sliced mushrooms and asparagus, and saute until asparagus is just beginning to brown.
  • Season with salt and pepper.
  • For the red wine reduction:.
  • Pour the red wine into a medium sauce pot and reduce by half.
  • Add the port and reduce by half again.
  • Slowly whisk in butter.
  • Season with salt and pepper.

Nutrition Facts : Calories 681.1, Fat 32.3, SaturatedFat 16.1, Cholesterol 138.9, Sodium 95.2, Carbohydrate 17.8, Fiber 2.5, Sugar 7.4, Protein 31.7

There are no comments yet!